BBQ CHICKEN AND RANCH SALAD
Provided by Food Network
Number Of Ingredients 8
Steps:
- HEAT grill to medium-high heat. GRILL chicken 6 to 8 min. on each side or until done (165°F), brushing with barbecue sauce for the last 2 min. COMBINE salad greens, vegetables and cheese in large bowl; top with chicken. TOSS with dressing just before serving.
- Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil. For all methods, heat the grill to medium-high heat. Grilling corn in the husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk. Return husks to original position; then soak in water 10 min. Grill 15 min. or until corn is tender, turning occasionally. Grilling shucked corn: Discard corn husks and silk. Brush corn with your favorite KRAFT Dressing, such as KRAFT Sun Dried Tomato Vinaigrette Dressing. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with additional dressing. Grilling foil-wrapped shucked corn: Discard corn husks and silk. Rinse ears with cold water. Gently shake off excess water, then wrap corn ears individually in foil. Grill 15 to 20 min. or until corn is tender, turning occasionally. You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe. To remove the kernels from the grilled corn, cool grilled ears slightly. Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time.
BBQ CHICKEN SALAD
This is a great way to use up grilled chicken leftovers. Serve on a bed of greens.
Provided by Deborah Noe
Categories Salad
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
- In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
- In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 23.6 g, Cholesterol 33.6 mg, Fat 2.2 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 473.3 mg, Sugar 9.8 g
BBQ CHICKEN AND GREENS SALAD
Please your family with our BBQ Chicken and Greens Salad this evening. Perfect for weeknight dining, BBQ Chicken and Greens Salad is a quick and flavorful dish. All you need is 20 minutes to prepare and toss our BBQ Chicken and Greens Salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1-3/4 cups each
Number Of Ingredients 7
Steps:
- Cook chicken and barbecue sauce in large skillet on medium-high heat until heated through, stirring occasionally.
- Toss greens with chicken, tomatoes and onions in large bowl.
- Top with dressing and cheese; mix lightly.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING
Categories Chicken Leafy Green Olive Poultry Fall Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
- Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
- Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.
FRESH CHICKEN SALAD WITH BABY GREENS
This is a very delicious salad that will fill you up by itself, or it can be served on the side. Perfect with leftover chicken breast.
Provided by E. Clark
Categories Salad
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
- Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.1 g, Cholesterol 41 mg, Fat 15.9 g, Fiber 1.9 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 165.2 mg, Sugar 7.3 g
BBQ CHICKEN GREEN SALAD
This is from the Favorites cookbook that our local Make A Wish Foundation sells (www.makeawishutah.org). It is worth buying!
Provided by knobbyknee
Categories Chicken Breast
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Marinate chicken in BBQ sauce, then bake at 350 degrees for 30 minutes. Cut into pieces and place in fridge.
- Combine chicken and salad ingredients in a large bowl and toss.
- Serve with Ranch dressing, bbq sauce, and crispy corn tortilla chips.
Nutrition Facts : Calories 1189, Fat 41.1, SaturatedFat 23, Cholesterol 169.7, Sodium 1755.4, Carbohydrate 126.2, Fiber 44.2, Sugar 20.9, Protein 85.1
GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES
The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don't overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes you'll see skin-on breasts that have breastbone and ribs attached, which you can easily remove. Or ask a butcher.) If boneless, skinless chicken is your only option, that's fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute. Slice the meat on an angle while it's still slightly warm.
Provided by David Tanis
Categories salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)
- Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.
- Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)
- Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.
- Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch - you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.
- To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into 1/2-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.
More about "bbq chicken and greens salad recipes"
THE BEST BBQ CHICKEN SALAD RECIPE | A MIND "FULL" MOM
From amindfullmom.com
5/5 (9)Total Time 30 minsCategory Main Course, SaladCalories 470 per serving
- Toss lettuce with tomatoes, corn, onions, cheese, and cucumbers. Top salad with sliced BBQ chicken and tortilla strips. Drizzle with BBQ Ranch Dressing and serve.
BBQ CHICKEN SALAD – WELLPLATED.COM
From wellplated.com
5/5 (2)Total Time 25 minsCategory SaladCalories 308 per serving
- Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes, flip, brush the grilled sides with barbecue sauce, then grill the other side for 3 to 4 minutes, until the chicken is cooked through. Remove to a serving plate and brush the other grilled side with barbecue sauce. Cover and let rest for 5 minutes, then chop into bite-sized pieces.
- Prepare the dressing: In a small bowl or measuring cup with a spout, stir together the ranch dressing and barbecue sauce. Taste and adjust the ratio as desired.
- In a large serving bowl, combine the romaine, tomatoes, beans, Mexicorn, red onion, and chopped chicken. Drizzle the salad with dressing, then toss to lightly coat. Serve immediately, topped with crushed tortilla chips and cilantro.
GRILLED CHICKEN SALAD {THE BEST!} - IFOODREAL.COM
From ifoodreal.com
10 BEST MIXED GREEN SALAD WITH CHICKEN RECIPES | YUMMLY
From yummly.com
BEST SIMPLE TOSSED GREEN SALAD - CREME DE LA CRUMB
From lecremedelacrumb.com
GRILLED CHICKEN AND MIXED GREENS SALAD - VIBRANT PLATE
From vibrantplate.com
BBQ CHICKEN SALAD - DAMN DELICIOUS
From damndelicious.net
JUICY GRILLED CHICKEN SALAD - FIT FOODIE FINDS
From fitfoodiefinds.com
BBQ CHICKEN SALAD - SPOON FORK BACON
From spoonforkbacon.com
11 SALADS FOR A BARBECUE - FOOD & WINE
From foodandwine.com
THESE STRAWBERRY SALAD RECIPES TASTE LIKE SUMMER—AND ARE A …
From msn.com
TEN SECOND RECIPES: GRILLED CHICKEN CAESAR SALAD - YOUTUBE
From youtube.com
SHAWARMA PAN CHICKEN WITH WARM LENTIL SALAD RECIPE - BBC FOOD
From bbc.co.uk
CALORIES IN CHILI- GRILLED CHICKEN SALAD - SPARKRECIPES
From recipes.sparkpeople.com
EREKA VETRINI ON INSTAGRAM: "MY BEET & GOAT CHEESE GRILLED …
From instagram.com
BOB EVANS CHICKEN SALAD RECIPE
From glutenfreelisttyler.z5.web.core.windows.net
7 GRILLED CHICKEN SALAD RECIPES - EATINGWELL
From eatingwell.com
BBQ CHICKEN SALAD - DAN-O'S SEASONING
From danosseasoning.com
BARBECUE CHICKEN SALAD - FRAMED COOKS
From framedcooks.com
GRILLED JERK CHICKEN SANDWICH RECIPE - TYSONFOODSERVICE.COM
From tysonfoodservice.com
HOMEMADE TOSS GREEN SALAD AND 6OZ GRILLED CHICKEN
From myfitnesspal.com
COPYCAT PANERA BBQ CHICKEN SALAD - ONEBALANCEDLIFE.COM
From onebalancedlife.com
CALORIES IN GRILLED CHICKEN SALAD - CALORIE, FAT, CARB, FIBER, AND ...
From recipes.sparkpeople.com
BBQ CHICKEN SALAD - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
THE BEST TOMATO AND GREEN BEAN SALAD WITH FETA
From salads4lunch.com
BBQ CHICKEN & GREEN BEAN SALAD - JAMIE OLIVER RECIPES
From jamieoliver.com
HOW TO MAKE GRILLED CHICKEN MACARONI SALAD RECIPE BY FOODISHPK …
From youtube.com
THE BEST BBQ CHICKEN SALAD - KRISTINE'S KITCHEN
From kristineskitchenblog.com
WENDY'S GRILLED CHICKEN RANCH WRAP & COBB SALAD TASTE TEST
From eatthis.com
BBQ CHICKEN SALAD RECIPE | PALEO LEAP
From paleoleap.com
You'll also love